Description
These Thai Chicken Lettuce Wraps are a flavorful and fresh dish combining ground chicken cooked with aromatic garlic, ginger, and onions, tossed in a tangy Thai sweet chili sauce, and served in crisp butter lettuce leaves with crunchy cashews and fresh herbs. Ready in just 15 minutes, they’re perfect for a light, healthy, and satisfying meal.
Ingredients
Scale
Main Ingredients
- 1 Tablespoon sesame oil
- ¼ cup onion (diced, yellow or white)
- 2 cloves garlic (minced)
- 1 tablespoon fresh minced ginger (or ginger paste)
- 10 oz ground chicken
- ¼ cup Tamari (low sodium) or soy sauce or coconut aminos
- 2 Tablespoons Thai sweet red chili sauce (e.g. Trader Joe’s)
- Juice of 1 lime
- 1 teaspoon maple syrup (or honey, agave)
- â…“ cup cashews (chopped, raw or roasted/salted)
- ¼ cup scallions (chopped)
- ¼ cup cilantro (fresh, chopped)
- ¼ – ½ cup carrots (shredded)
- Sesame seeds for topping
- 1 head butter lettuce (leaves removed, rinsed, and dried)
Instructions
- Heat the Pan: Place a pan over medium-high heat and add the sesame oil, allowing it to warm up thoroughly before adding ingredients.
- Make the Garlic and Ginger Pan Sauce: Add diced onions to the hot oil and cook for 2-3 minutes until they begin to brown and turn translucent. Then, add minced garlic and ginger, cooking and tossing together for another 2 minutes to release their flavors.
- Cook the Chicken: Add ground chicken into the pan, breaking it up with a wooden spoon or spatula. Season lightly with salt and pepper. Cook for about 3-4 minutes until the chicken is golden brown and no longer pink.
- Prepare the Thai Chili Sauce: While the chicken cooks, combine Tamari (or soy sauce), Thai sweet red chili sauce, lime juice, and maple syrup in a small bowl and mix until well blended.
- Combine Sauce and Chicken: Sprinkle chopped cashews over the cooked chicken, then pour the prepared sauce into the pan. Toss everything together, reduce the heat to low, and let it cook gently for 2 minutes to meld flavors. Remove the pan from heat and let it cool slightly.
- Finish the Filling: Stir in shredded carrots, chopped scallions, and fresh cilantro into the chicken mixture for freshness and crunch.
- Assemble the Lettuce Wraps: Take a butter lettuce leaf and spoon a generous amount of the chicken filling into the center. Drizzle some pan sauce over the top and sprinkle with sesame seeds. Repeat with remaining leaves until all wraps are assembled and ready to serve.
Notes
- Use butter lettuce for best wrap texture as it’s tender and holds fillings well.
- Adjust chili sauce to taste if you prefer less or more spice.
- For a nut-free version, omit cashews.
- Make sure to dry lettuce leaves thoroughly to prevent sogginess.
- Leftovers can be stored in the refrigerator and reheated, but assemble wraps fresh to maintain crispiness.
